Baja-Spiced Chicken Salad With Chutney Dressing Recipe

Name: Baja-Spiced Chicken Salad With Chutney Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry breadcrumbs; 2 teaspoons curry powder, divided; 3/4 teaspoon ground ginger, divided; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 1/4 teaspoon ground red pepper; 1/4 teaspoon ground allspice; 2 teaspoons water; 2 large egg whites, lightly beaten; 4 (4-ounce) skinned, boned chicken breast halves; 1/4 cup all-purpose flour; 6 tablespoons fat-free peppercorn ranch dressing; 1/4 cup mango chutney; 2 tablespoons water; 1 tablespoon olive oil, divided; Cooking spray; 2 Granny Smith apples; 2 teaspoons lemon juice; 1 (10-ounce) package Italian-blend salad greens (about 6 cups); 1 cup trimmed watercress (about 1 small bunch); 1/2 cup golden raisins; 1/4 cup walnut halves, toasted; 1 teaspoon coarsely ground black pepper

Servings: persons

1 cup dry breadcrumbs
2 teaspoons curry powder, divided
3/4 teaspoon ground ginger, divided
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoon ground allspice
2 teaspoons water
2 large egg whites, lightly beaten
4 (4-ounce) skinned, boned chicken breast halves
1/4 cup all-purpose flour
6 tablespoons fat-free peppercorn ranch dressing
1/4 cup mango chutney
2 tablespoons water
1 tablespoon olive oil, divided
Cooking spray
2 Granny Smith apples
2 teaspoons lemon juice
1 (10-ounce) package Italian-blend salad greens (about 6 cups)
1 cup trimmed watercress (about 1 small bunch)
1/2 cup golden raisins
1/4 cup walnut halves, toasted
1 teaspoon coarsely ground black pepper

1
Combine breadcrumbs, 1/2 teaspoon curry powder, 1/2 teaspoon ginger, salt, cumin, red pepper, and allspice in a shallow dish. Combine 2 teaspoons water and egg whites. Coat chicken with flour. Dip chicken in egg white mixture, and dredge in breadcrumb mixture. Cover and marinate in refrigerator 30 minutes.
2
Combine 1 1/2 teaspoons curry powder, 1/4 teaspoon ginger, ranch dressing, chutney, 2 tablespoons water, and 1 teaspoon oil in a food processor; process until smooth. Set aside.
3
Heat 2 teaspoons oil in a nonstick skillet coated with cooking spray over medium heat until hot. Lightly coat chicken with cooking spray on both sides. Cook chicken 5 minutes on each side or until done; cut into 1/2-inch slices. Set aside.
4
Cut each apple into 16 wedges, and toss with lemon juice. Place 1 1/2 cups greens and 1/4 cup watercress on each of 4 serving plates. Top each with 8 apple wedges, 3 ounces chicken, 2 tablespoons raisins, and 1 tablespoon walnuts. Sprinkle with 1/4 teaspoon black pepper; drizzle 2 tablespoons dressing over each salad.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 cup dry breadcrumbs, 2 teaspoons curry powder, divided, 3/4 teaspoon ground ginger, divided, 1/2 teaspoon salt, and more.

Yes, Baja-Spiced Chicken Salad With Chutney Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baja-Spiced Chicken Salad With Chutney Dressing

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